2 lbs shrimp, peeled
4 tbs EVOO
1 tsp coriander
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika (if you don’t like spicy just use regular paprika)
red cabbage, shredded
bean sprouts (not canned! Get the fresh stuff from the tofu area in the produce section)
avocado cream sauce (I cheat! I purchase a healthy version- Guac N’ Roll)
1. Marinade shrimp in oil and spices in the fridge for a couple hours.
2. Working in small batches, saute shrimp for about 3-4 minutes each on medium-high heat.
3. Serve over a toasted tortilla with cabbage, avocado sauce, cilantro and bean sprouts.